Name: Broccoli Cheese Soup
Ingredients: Butter: 1 tsp; finely chopped Garlic Cloves: 3; medium sized Onion, cut into pieces: 1; Salt as per taste; Crushed Black Pepper; Potatoes cut into cubes; Broccoli cut into pieces : Approx 200 gm; Water: 1 cup; tetra pack Fresh Cream / Malai: 1/2; Processed Cheese: 1 cube; Some Blanched Broccoli Florets & Cheese to garnish

Ingredients

1 tsp Butter

3 finely chopped Garlic Cloves

1 medium sized Onion, cut into pieces

Salt as per taste

Crushed Black Pepper

Potatoes cut into cubes

Approx 200 gm Broccoli cut into pieces

1 cup Water

1/2 tetra pack Fresh Cream / Malai

1 cube Processed Cheese

Some Blanched Broccoli Florets & Cheese to garnish

About

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Broccoli cheese soup is a comforting and creamy dish featuring broccoli and cheddar cheese. Broth and milk are then incorporated, followed by the addition of broccoli florets. The soup is simmered until the broccoli is tender, and then blended for a smooth texture. Finally, generous amounts of cheddar cheese are stirred in, resulting in a rich and flavorful soup often served with crusty bread.

Steps

1 Done	Heat 1 tsp butter in a pan. Add 3 finely chopped garlic cloves and 1 medium-sized chopped onion. Add salt to taste and crushed black pepper.
2 Done	Add cubed potatoes and approximately 200 gm broccoli pieces (remove stems). Add 1 cup water, cover the lid, and cook until the potatoes are mushy. Turn off the heat and let the mixture cool down.
3 Done	Blend the mixture in a mixer to make it smooth.
4 Done	Transfer the mixture back to the same pan and keep the flame low. Add some water if the mixture is too thick.
5 Done	Add 1/2 tetra pack of fresh cream (or malai) and 1 cube of processed cheese. Mix well. Cook for 5 minutes on a low flame.
6 Done	The soup is ready. Transfer it to a serving bowl, garnish with some cheese and blanched broccoli florets. Serve this delicious broccoli and cheese soup with toast!

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Ingredients

Broccoli Cheese Soup

Ingredients

About

Steps

Heat 1 tsp butter in a pan. Add 3 finely chopped garlic cloves and 1 medium-sized chopped onion. Add salt to taste and crushed black pepper.

Add cubed potatoes and approximately 200 gm broccoli pieces (remove stems). Add 1 cup water, cover the lid, and cook until the potatoes are mushy. Turn off the heat and let the mixture cool down.

Blend the mixture in a mixer to make it smooth.

Transfer the mixture back to the same pan and keep the flame low. Add some water if the mixture is too thick.

Add 1/2 tetra pack of fresh cream (or malai) and 1 cube of processed cheese. Mix well. Cook for 5 minutes on a low flame.

The soup is ready. Transfer it to a serving bowl, garnish with some cheese and blanched broccoli florets. Serve this delicious broccoli and cheese soup with toast!

Meghna's Food Magic

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